UPDATED POTATO BAKE

Ingredients

• 2 Large russet potatoes , cut into 1/2-inch slices about 2 cups
• (I used 5 Medium Size potatoes and that was enough for my family of 5)
• 2 cups broccoli flowerets
• 1 tablespoon olive oil
• 1 large yellow (white) onion, thinly sliced (about 1 cup)
• 1 clove garlic, minced
• 1/2 tsp dried Thyme
• 1 tsp grated lemon peel
• 1/2 tsp black pepper
• 1 tablespoon margarine ,cut into small pieces

Directions

1. In a large sauce pan ,combine potatoes and enough water to cover , Bring to Boil over high heat, reduce Heat to medium and cook for 10 minutes
2 Add broccoli flowerets and cook until tender about 5 minutes
Drain potatoes and Broccoli in a colander
(I boiled them both in separate pots cause Hubby doesn't like cooked broccoli)
3 while vegetables are cooking,
in a large skillet, heat oil over medium heat,
Add onion and saut until golden brown, about 10 minutes.
Add garlic and thyme; cook ,stirring for 1 minute
4 Remove from heat and stir in potato mixture, lemon peel, and pepper
5 Preheat Oven to 425oF, place potato mixture in 2-quart casserole and dot with margarine. Bake until Heated through about 20-25 minutes
****(because my hubby doesn't like cooked Broccoli I added the potatoes to the mixture and stirred Separated Some of the potatoes in another casserole dish then Added broccoli to the one casserole and stirred and put them in the oven for 15 minutes)
Serve Immediately
*** variation
For a cheese topping sprinkle 1/4 cup shredded cheddar cheese over casserole during last 10 minutes of baking